Korma-e-Kofta

(Afghan Meatballs)

Serves 6-8

Ingredients:

  • 1 kg minced beef

  • 1 kg whole peeled tomatoes (2-3 cans)

  • 4 T tomato paste

  • 2 C onions (finely diced)

  • 6 cloves garlic (finely diced)

  • Salt 

  • Pepper

  • 3 T cumin (ground)

  • 3 T coriander (ground)

  • 3 T turmeric (ground)

  • 1 eggs

  • ½ C fresh cilantro (chopped)

  • 3 T vegetable oil (preferably rape seed / canola)

Preparation:

  1. In a bowl, kneed together beef, 1 T salt, 2 t pepper, 1.5 T cumin, 1.5 T coriander, 1.5 T turmeric, ½ cup of finely chopped cilantro, and 1 C onions.

  2. Add egg and continue to kneed meat, egg, and spices together. Taste to make sure it has enough salt and is fragrant with the spices.

  3. Roll into small to medium sized meatballs (1.5 inches). Set aside.

  4. In a large saucepan, sauté 1 C onions and 6 cloves garlic in oil over medium-high heat.  Season lightly with salt and sauté until the onions and garlic are slightly brown.  

  5. Add tomato paste and dissolve into onion mixture with spoon.

  6. Pour whole peeled tomatoes from cans into a bowl and crush with hand. Add to pan with onions and garlic and sauté over medium heat.

  7. Add 1 T salt, 1 t pepper, 1 T coriander, 1 T cumin, and 1 T turmeric to sauce and mix in. 

  8. Add 2 C of boiling water to create more sauce.  Taste for salt and spices.  Reduce heat to medium.

  9. Slide meatballs into the sauce one-by-one and make sure to cover them with sauce.  Cook down for 30m.

  10. Reduce heat medium-low and let simmer.

  11. Serve with challow or kitcheree quroot.

  12. Enjoy!